Learning how to boil lobster is one of the first things taught in New England. It is one of the simplest ways to cook and enjoy the pure Maine lobster meat at its most tender while keeping the flavor pure. However, this can seem like a simple task; one of the most common mistakes people make when boiling lobsters is overcooking them. Learn the best way to boil lobsters at home.
Your box from Lobster Anywhere has arrived, and the only thing between you and sweet, succulent crustacean satisfaction is how you are going to prepare your lobster. There is nothing more classic than getting out that big pot to boil your lobster.
Before you start melting the butter and getting your shell crackers out, we’ll walk you through all of the steps of the best way to boil lobster and why this is how we do it in the great State of Maine. There’s no need to guess how long to cook a lobster or even how to boil a lobster with this simple guide.
While boiling lobster is a great way to cook a large volume of lobsters, it is not the only method of choice for cooking whole lobsters. Lobsters can also be steamed, butter-poached, air-fried, baked, broiled, or grilled.
How to Choose a Lobster Before Boiling
As a Maine lobster purveyor, we are biased. We believe Maine lobster is the best in the world, but not all Maine lobsters are created equal. Always choose a lively, feisty Maine lobster. Also, try to buy a firm or hardshell lobster that is full of meat. Do not buy a lobster just before or after it has molted. It will not be full of meat. Soft-shell lobsters will always have less meat. Learn more about how lobsters molt.
Why Boil Lobster?
The shell of the lobster flavors the bubbling water, which in turn, flavors the lobster meat!
To boil or not to boil, that is the question. Of the different methods you can use to cook lobster, there are a few factors to consider.
Four Reasons to Boil Lobsters
Before we dive into how to boil lobster, let’s decide if this is the best method for cooking live lobsters.
- Best for cooking four or more lobsters at a time.
- Cooks lobsters more evenly than steaming.
- Makes it easier to remove the meat from the shell
- Cooks lobster faster than steaming.
Are you cooking lobsters for a large group? Boiling is one of the quickest ways to cook live lobster and the preferred method for cooking a bunch of lobsters at one time. The high, intense heat cooks the meat quickly when you boil lobster, causing it to pull away from the shell. So, boil your lobsters if you plan to pick the meat to make homemade lobster rolls or other dishes. Boiling lobsters will cook them more evenly and make it easier to remove the meat from the shell. But watch out and keep an eye on your lobster boil time to make sure you do not overcook your lobsters! If you are cooking a few lobsters (1-4), steaming might be a better option.
- RELATED: Can You Eat Raw Lobster?
When shucking the meat out of the lobster do it over the sink. The water inside the lobster will splat all over and make a mess. See how to shell a whole lobster.
The Science Behind Boiling
The shell of the lobster flavors the bubbling water, which in turn flavors the lobster meat! This creates a natural brining effect that enhances the lobster’s oceanic taste. High, intense heat cooks the meat quickly, making it easier to remove from the shell – perfect if you’re planning to pick the meat for homemade lobster rolls or other dishes.
However, boiling lobsters tends to water-log them slightly compared to steaming, so this method works best when you’re shelling lobsters ahead of time for recipes.
Common Mistakes to Avoid While Boiling Lobster
- Do Not Boil a Dead Lobster: If a lobster has just expired and is still cold to the touch, add it to the pot; otherwise, avoid cooking, or the result will be mushy, inedible meat. For food safety and firm meat, always cook lobster alive. This is true for any cooking method, whether you are steaming, grilling, or even baking live lobster.
- Do Not Boil Too Long: Watch your cooking time. Many of the boiling instructions online are way too long. Overcooked lobster is rubbery lobster. This is especially true of Select Size (2 to 2.65 pounds) and Jumbo Lobsters (3 pounds and up). We often hear that big lobsters are tough and small lobsters are more tender. This may be true if too much time is added to the cooking time. Home cooks also take too long when cooking multiple lobsters. Also, be careful to adjust your time when cooking soft-shell lobsters. A firm or hard-shell lobster will require a couple more minutes to cook than soft-shell lobsters. The hot water needs to penetrate the thicker, firmer shell.
- Do Not Crowd the Pot: Choose a pot with lots of room. You want your pot to be big enough so that when the water boils, it can circulate and cook all the lobsters evenly. If you have a small pot, cook your lobsters in small batches.
- Don’t Panic About Foam: Don’t be alarmed if you see white or beige foam when boiling your lobster. This is totally normal – it’s just the blood congealing due to the intense cooking temperatures. Skim it off if desired. Be sure to check out our guide on the properties and makeup of lobster blood.
What is the Best Way to Handle a Live Lobster Before Boiling?
Now that you have decided to boil lobster, let’s discuss how to handle your live lobsters. These clawed crustaceans can be a little frisky and feisty, and you want them to be!
To prevent any splash of hot water, pick up the lobster by holding the upper side of the thorax between your thumb and middle finger. Hold the underside of the body with the legs facing away from you because the lobster tends to flip the jointed tail, splattering water.
In addition, keep the rubber bands on the claws when you add them to the water. The only pinch should be stolen pieces of succulent lobster meat. You can cook more than one lobster in a pot as long as there is enough room and water to cover them. If you do not have a big enough pot, use two smaller pots or cook your lobsters in batches.
How are Lobsters Killed Before Boiling
Next up in the discussion of how to boil lobster is how to humanely dispatch live lobsters. This is a controversial topic, as some researchers claim lobsters may feel pain when cooked. The UK government says octopuses, crabs, and lobsters should be treated as sentient beings.
What we do know is that lobsters do not process pain like humans, as they have a simple, insect-like, decentralized nervous system. To reduce any suffering, it’s best to sedate the lobster in the freezer or an ice bath for 25 minutes before boiling. What’s more, when the lobster is chilled, it is much easier to handle than a flipping, thrashing lobster. Learn more about how to kill a lobster before cooking.
What Do You Need to Boil Live Lobsters?
How to boil lobster with confidence and panache all starts with having the right equipment. The great thing is that you probably already have everything in your kitchen.
- Large Cooking Pot. See our post on determining the correct pot size.
- Tongs
- Potholder
- Colander
Salt for Boiling Lobster
Why Salt Matters
Adding salt to lobster cooking water serves three critical purposes beyond simple seasoning. First, it enhances the lobster’s natural sweetness and umami flavors by creating an environment similar to their ocean habitat. Second, salt creates an isotonic brining effect that minimizes cellular stress during cooking, helping the meat retain moisture and achieve optimal tenderness. The salt partially dissolves muscle proteins like myosin, reducing protein contraction and resulting in juicier meat. Third, contrary to popular belief, salt doesn’t meaningfully speed up cooking time—its value lies entirely in flavor and texture enhancement.
Best Salt Types
Sea Salt: The top choice for authenticity, containing trace minerals (iodine, magnesium, calcium) that mirror the lobster’s natural ocean environment. Maine Sea Salt specifically recreates the mineral profile of local waters.
Kosher Salt: Preferred by professional chefs for its large, uniform crystals that dissolve quickly and provide precise control when measuring. Typically non-iodized with fewer additives than table salt.
Table Salt: Acceptable but not ideal. If using table salt, choose non-iodized varieties to avoid potential subtle off-flavors, though scientific evidence suggests minimal impact at normal cooking concentrations.
Proper Salt Ratios
The goal is to replicate natural seawater salinity (approximately 35 grams per liter). The optimal ratio is:
2 tablespoons of salt per quart of water (~36 g/L)
This closely matches ocean salinity and provides the ideal balance for flavor enhancement and moisture retention. Use about 1 gallon of water per lobster, ensuring lobsters are submerged by at least 3 inches.
Using Natural Seawater
If you have access to clean ocean water, it’s the ultimate choice for boiling lobsters. Natural seawater requires no additional salt and provides the perfect mineral composition that lobsters evolved in. Simply strain the seawater through cheesecloth to remove any debris and use it directly for cooking. This gives the most authentic flavor possible—exactly what the lobster experienced in its natural habitat.
Quick Reference
- Salt Type: Sea salt or kosher salt preferred
- Ratio: 2 tbsp salt per quart of water
- Water Amount: 1 gallon per lobster
- Goal: Water should taste like seawater
- Note: If using actual seawater, no additional salt needed
The properly salted water creates an optimal cooking environment that honors the lobster’s marine origins while delivering superior flavor and texture in the final dish.
How long to boil lobsters?
Knowing how long to boil lobster might seem intimidating, but it’s actually a simple science. See chart to avoid over- or under-cooking. For boiling timing, use the weight of your individual lobsters, not the total weight of all lobsters being cooked. Start your timer when the steaming water returns to a boil. Time is the same for boiling multiple lobsters in the same pot. You will know how to boil lobster like a native New Englander once you get the times down.
| Lobster Weight | Boiling Cooking Time |
|---|---|
| 1 lbs. lobster | 4-5 minutes |
| 1 1/4 lbs. lobster | 6-7 minutes |
| 1 1/2 lbs. lobster | 7-9 minutes |
| 2 lbs. lobster | 10-12 minutes |
| 3 lbs. lobster | 12-13 minutes |
| 5-6 lbs. lobster | 18-20 minutes |
What is the Boiling Process to Boil Lobster?
- Pick a large pot that will accommodate your lobsters and allow them room without water overflowing. Fill the pot 2/3 of the way full and place it on the burner on medium-high heat.
- Bring the water to a boil and season with sea salt or kosher salt. Allow the salt to dissolve fully.
- Carefully place the lobsters one at a time headfirst into the boiling water, keeping their legs pointed away from you.
- Once you have added all of your lobsters, cover the pot and begin timing. Refer to the chart as you will cook the lobsters according to their weight.
- Check the lobsters to see if they are done. The easiest way to do this is to check their internal temperature. It should be between 135 and 140 degrees. Stick your instant-read thermometer in the underside of the tail, close to the body. You can also check by giving its antenna a tug. If it easily comes out, your lobster is done.
- Give the lobster a good cooling down. Either place them in a colander and run cool water over them or put them in an ice bath.
- Get cracking! Once your lobsters are cool enough to handle, you can crack them open and enjoy the sweet fruit of your labors.
How to Boil Lobster: Get into Some Hot Water!
Now that the lobsters are ready to cook and the cooking preparations are taken care of, it is time to dive in and boil! Learning how to boil lobsters is one of the first, and easiest ways, to cook a good lobster, like what you can buy here on Lobster Anywhere. With a few easy steps and tips, you will be out of the pot and into the butter.
- Total Time: 15 minutes
- Yield: 2-4
Ingredients
- Live Lobsters (2-4)
- Kosher, sea salt, or table salt (For every gallon of tap water, add 1/4 cup of sea salt).
- Sea water or tap water if unavailable
Instructions
- Choose a pot to boil lobsters in and fill it 2/3 with water.
You want to choose a pot that will allow you to fill it halfway to two-thirds full of water while safely accommodating your lobsters without the water spilling over. - Boil the water and add salt.
Bring the water to a rapid boil over medium-high heat. Add 2 tablespoons of kosher salt for each quart of water. If seawater is available, skip the salt and use Triton’s gift. - Place the lobster’s head first into the water.
Pick up the lobster by holding the upper side of the thorax between your thumb and middle finger. Keep the underside of the body away from you, just in case the lobster flips its tail, splashing boiling water all over you. Place the live lobsters headfirst, placing them one at a time and completely submerging them. - Cover the pot immediately to maintain heat.
Adding the lobsters to the boiling water will drop the temperature. Cover the pot immediately and bring it back to a boil. - Set up a timer appropriate for your lobster size (see chart in this post).
As soon as the water is boiling, set your alarm. Don’t walk away from that pot, but do get your butter melting. - Check to see if the Lobster is ready.
If you’re in doubt about whether or not your lobster is done, there are a couple of things you can do. First, the most reliable way is by checking the internal temperature. Use an instant read thermometer to make sure the lobster meat is between 135-140 degrees. Always stick it in the underside of the tail closest to the body.
Another way to tell if your lobster is done is by gently pulling on its antenna. If it’s easy to come off, it’s done. For more information on lobster doneness, check out our guide on how to tell if lobster is cooked. - Cool down your lobsters.
As soon as your timer goes off, transfer your lobsters to either a colander and run cool water over them or transfer them to an ice bath to stop the cooking. In addition, boiled lobsters retain a lot of water from the cooking process. Use a sharp knife to pierce the body and tail to drain the excess water and prevent a mess.
Notes
See chart to avoid over- or under-cooking. For boiling timing, use the weight of your individual lobsters, not the total weight of all lobster being cooked. Start your timer when the steaming water returns to a boil. Time is the same for boiling multiple lobsters in the same pot.
- Prep Time: 5
- Cook Time: 10
- Category: Dinner
- Method: Boil
- Cuisine: American
- Diet: Gluten Free
What Are the Variations of Boil Lobster?
- Replace the sea salt with seafood seasoning, Cajun seasoning, or your favorite seafood boil.
- Add aromatics like garlic, onions, bay leaves, thyme sprigs, or citrus halves.
- Replace some or all of the water with beer or wine.
- Add shrimp, clams, mussels, or crab legs to turn the lobster boil into a seafood boil. You can also add potatoes, corn, and smoked sausage.
- Use sea water if available instead of salted water.
- Artichokes pair well with seafood. Add cleaned artichoke hearts to the pot with the lobster.
How to Determine When the Lobster is Fully Cooked
The most important part of how to boil lobster correctly is knowing when the lobsters are done. When a lobster turns bright red or when the antennas can be easily removed can give some indication the lobster is cooked, but this is not always the case. The best way to tell if the lobster is cooked properly is to use an instant-read thermometer. Take the lobster’s tail temperature. You want to aim for about 135 degrees in the thickest part of the tail.
What if I Overcook My Lobster?
When in doubt, it’s always better to undercook your lobster since you can always add more time to the cook. If you overcook your lobster, there is no going back. You can’t remove cooking time, so just be cautious. Another option is to parboil lobsters before proceeding to grill them to get that kiss of fire.
Another common mistake is adding to the cooking time just because you are boiling more than 1-2 lobsters in the pot. The cooking time remains the same for properly boiling lobsters regardless of how many you cook. Also, keep in mind that when you add a large number of lobsters to the pot, it will instantly drop the heat. It’s better to cook them in batches. Just remember to bring your pot back to a rolling boil and regulate the heat. Happy cracking!
Tips for How to Boil Lobster
- Pick lively lobsters that are hardshell, Maine Grade A.
- Make sure that your pot is large enough so not to crowd the lobsters and prevent the water from spilling over. If you plan on boiling many lobsters, it is better to cook them in batches.
- If you do boil your lobsters in batches always allow the water to come back to a full rolling boil before adding the next lobsters in.
- If the water starts to boil over, lower the heat. You can also do this by adding ice cubes to quickly drop the temperature.
- Always temp-check your lobsters. The color of their shells alone isn’t the only indication of whether they are undercooked or overcooked.
- Always cook your lobsters to between 135 and 140 degrees. If you undercook your lobster, you can gently warm it in butter to bring it to temperature.
FAQs About Boiling Lobster
Why should I boil a lobster?
Boiling lobsters is one of the easiest ways to cook them. The process doesn’t require any special equipment, just a pot large enough to accommodate your lobsters. This is our preferred method for cooking a batch of lobsters, as it allows them to cook more evenly.
How long should I boil multiple lobsters?
You can calculate the time based on the individual weights of your lobsters. Our article features a lobster boil times chart. Generally, 1-3lb lobsters will take 4-8 minutes, and the time increases from there.
How long do I boil my lobster for?
How long you boil your lobster depends on its size. Refer to your time and size chart, and you will be on your way to cracking into sweet and succulent lobster meat.
How do I know my lobster is done?
We always recommend using an instant-read thermometer to ensure your lobster is between 135 and 140 degrees. Check the temperature on the underside of the lobster by the tail, closest to the body.
What if I undercooked my lobster?
It’s better to undercook your lobster than overcook it. Melt some butter and heat your lobster in a warm, decadent bath.
What if I overcooked my lobster?
Overcooking everything from toast to steak happens to everyone. Drizzle a little extra butter on your lobster meat, and your family and friends will still be impressed.
Do I need to add salt to the boiling water?
Unless you are using seawater, it’s always a good idea to salt it. Famed Boston chef Jasper White recommends adding ¼ cup of water to each gallon of water to imitate the natural flavors of the sea.
Can I add other ingredients to the boiling water to enhance the flavor?
Feel free to add your favorite aromatics, such as lemon, garlic, onions, or bay leaves. You can use seafood seasoning in place of salt. Additionally, you can also use beer or wine in addition to or in place of the water.
Is it ok to boil a frozen lobster?
It’s never a good idea to boil frozen lobster. Always defrost them first so you avoid tough, overcooked meat. Be sure to read our guide on how to freeze lobster.
Do I need to clean the lobster before boiling?
There is no need to clean the lobster before boiling. After the lobster has cooled down, you can clean it, including the intestinal vein, the soft green liver (tomalley), and the coral roe if it is a female lobster.
How are lobsters killed before boiling?
You have one of two options when it comes to killing lobsters before boiling them. You can either quickly dispatch them with a sharp knife right below the eyes, where there is an X marking the spot, or you can plunge them into the boiling water alive.
What’s the best way to handle live lobsters before boiling?
Do not remove the rubber bands from the lobster claws before cooking. Hold them from the top and keep their legs pointed away from you, as they can splash hot water when added to the pot.
How can you tell if a boiled lobster was alive when cooked?
Upon the death of a lobster, the tail loses its elasticity and ability to curl under the body. When plunged into boiling water, a live lobster curls its tail under. It remains in that position during and after cooking.
What is the white foam when boiling lobster?
The white or beige foam is completely standard – it’s the lobster’s blood (hemolymph) coagulating from the high heat. As the proteins heat up, they congeal and rise to the surface, creating foam. You can skim it off if you prefer, but it won’t affect the taste or safety of your lobster.
Why does the shell flavor the water when boiling lobster?
The lobster shell contains natural minerals and compounds that leach into the boiling water, creating a flavorful broth similar to making stock. This seasoned water then penetrates back into the lobster meat during cooking, enhancing its natural oceanic taste. It’s essentially a natural brining process that makes the lobster more flavorful than other cooking methods.
Order from the Lobster Experts
Are you looking to buy live lobster online? Be sure to check out a trusted Maine Lobster supplier: LobsterAnywhere. This company has been shipping lobsters all over the USA since 1999. What makes them different is not only their high-quality hard-shell lobsters but also their attention to detail and care in packing and shipping every single lobster.
Looking for More Ways to Cook Lobster at Home?
Ready to cook lobster? Discover our easy-to-follow recipe for How to Cook Lobster Tails. Plus, we have helpful guides showcasing different ways to cook live lobsters, giving you plenty of options for preparing them in your own kitchen. For a quick look at the top methods for cooking Maine lobster, check out our overview.
- Cooking Lobster
- How to Bake Lobster: The Ultimate Sheet Pan Dinner
- How to Boil Lobster: Get into Some Hot Water!
- How to Broil Live Lobsters
- How to Cook Lobster In an Air Fryer
- How to Cook Lobsters on the Grill Without Ruining Them
- How to Microwave Lobster: Yes, it really works in a pinch!
- How to Sous Vide Lobster – Recipes for Lobster Tails and Meat
- How to Steam Live Lobster: Full Steam Ahead!